This recipe is pretty basic, but definitely a favorite of my friends and family. It is exactly as titled! I got it off of Google one day when I was in the mood to bake a pie. Whenever I make it, the cookie crust never hardens and it is always moist. Sometimes I get complaints that it was TOO marshmallowy (craziness, I know) and sometimes I get “there aren’t enough marshmallows.” Obviously I have not perfected the recipe yet, and maybe I never will because it is anyone’s preference on the amount of marshmallows they like (the gooeyer the better if you ask me).

Again, I think this recipe is way too sweet LOL. It is weird that I do not like most of the things I bake!

Peanut Butter Marshmallow Cookie Pie:

Ingredients:

• One roll of store brand or Toll House cookie dough
• One package of store brand or Toll House cookie dough (pre-cut squares)
• One package of mini or regular sized Reese’s peanut butter cups
• 2-3 handfuls of mini marshmallows (depending on your preference)
• Chocolate sauce

Instructions:

1. Pre-heat oven to 350 degrees and grease pie dish (I use the Hefty disposable aluminum pie dishes for cookouts, parties, and easier cleanup).
2. Open your roll of cookie dough and break off a chunk and start kneading into the pie dish until completely covered. Be sure to knead up the sides of the dish as well as this will be the crust of the pie.
3. Unwrap and start placing your Reese’s cups face down into the crust along the outer edge of the pie. I usually use about 8-10 normal sized cups or about 15 mini cups, you can use however many you want. I also place about 2-3 in the middle of the pie.
4. Grab your handfuls of marshmallows and spread over the crust and Reese’s cups (your preference on how marshmallowy you want your pie to be).
5. Open your package of cookie dough and break apart the individual squares. Start to roll one square at a time and then flatten and place on top of your crust and filling. Do this until all is covered. TIP: I like to slightly layer the individual flattened cookie dough pieces as it gives the pie a “quilted” look. I also leave some tiny spots open for the pie to sort of breathe when it comes out (also the marshmallow oozes out a little and looks delicious).
6. Place your pie on a cookie sheet (in case of over spill!) and bake in the oven for 15-20 minutes or until the top is golden brown, I put mine in for about 17 minutes and check when it gets close to the end.
7. Using an oven mit, take your pie out of the oven. The pie will wiggle and jiggle but this is fine, remember there is melted and gooey marshmallow in there!
8. Let your pie cool (the top will sink in a bit) and then drizzle with chocolate sauce!

I cover mine with foil to keep it moist and I also think the chocolate sauce has something to do with keeping it moist as well. Either way, the pie does not last long, it is usually gone same day!

Here is a pic of the process I took off my Instagram:

Side note, I went to Target and Old Navy last night on my way home from work and picked up these gems!!!

I am obsessed with cake batter Chapstick, anyone else?? It is a problem, I have about 5 tubes of it because I want to have extras incase I lose one. It smells exactly like vanilla cake and keeps my lips so smooth. When I saw it in a 3 pack at the checkout line at Target, I grabbed it so fast! People probably thought I was crazy. The Hello Sunshine tin mug is cute to me because my grandmother used to call me her sunshine and I lost her 3 months ago, so it is near and dear to my heart. When I saw it at Old Navy, I had to get it. I am not sure if I will drink out of it or use it as a keep sake on my dresser. Either way, I am happy I bought it. $7? Sure! (I also got a super cute and springy $40 maxi dress at Old Navy for…$15!!! I was thrilled)

Have a great Thursday!

-Steph

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